Smothered in tangy, herb dressing, this salad will be your new year-round favorite. I roasted the carrots in the air fryer– my go to– but you can roast them in the oven (just baste with a bit of vegetable broth). Ingredients 6 rainbow carrots, peeled with the ends trimmed 1/4 cup vegetable broth 3 cups… Read More Rainbow Carrot Salad with Herb Dressing
Here, the freshest, juiciest heirloom tomato is paired with thinly-sliced summer squash, and covered in a zesty dressing, which all sits on a bed of baby arugula. It’s a great recipe to celebrate the best of the season! Ingredients the juice of one lemon 2 tablespoons white balsamic vinegar 4 tablespoons fresh parsley, finely minced… Read More Summer Squash and Heirloom Tomato Carpaccio
Greens in the salad and on the salad? Yes, please. This basil-arugula pesto turns this easy– but not boring– salad into something special. The sweetest tomatoes and tender baby potatoes are roasted and placed on a bed of baby greens and drizzled with dressing. Ingredients 4 roma tomatoes, cut in half 4 baby potatoes, quartered… Read More Tomato-potato Salad
Years ago, when I’d just turned 30, I was living in New York, renting a tiny room from an aging musician. The room had one window with a view of the brick facade of the building next door. When I got too claustrophobic, I would take the long subway ride down to Brighton Beach to… Read More Winter Salad with Roasted Tofu and Dill Dressing
Lately, I’ve been seeing some iteration of the carrot-as-star salad on vegan restaurant menus everywhere. Who knew the humble carrot would finally get it’s time in the spotlight? And why not– when roasted and paired with a light dressing such as this lemon tahini one, it’s just about perfect. For this recipe, I’ve used an… Read More Blistered Carrot Salad with Lemon-tahini Dressing
This salad features lovely little California mandarins and, sadly, the very last orange from our orange tree. It’s the perfect salad for what you want something a little sweet. Ingredients 1/2 cup almond ricotta 1 1/2 baby greens (I am using spring mix) 1 carrot, peeled and sliced 1 small cucumber, peeled and sliced 1/4… Read More Citrus Salad
The star of this recipe is nutrient-rich wakame. Paired with a light sesame dressing, it is the perfect addition to this fresh, crisp, light salad. Serve it with some veggie sushi rolls, or tofu teriyaki for a filling, yet energizing lunch. Ingredients 1 cup dried wakame 1/4 sliced red onion 3 ounces baby greens 1… Read More Green Salad with Wakame
Chickpea salad is so versatile! With just a few additions, it can substitute for tuna, chicken or egg salad. Customize it to make it your own. Ingredients 2 cups cooked chickpeas (if using canned, select the no sodium variety) 1/4 cup red onion 2 stalks of celery 1 cup whole cashews, soaked overnight in enough… Read More Chickpea Salad
Here is a caesar salad that ticks all the boxes: healthy, filling, delicious, and energizing. It’s also loaded with superfoods like hemp, garlic, nutritional yeast, arugula, and carrots. Serve it alongside some toasted bruschetta if you are so inclined. Ingredients Dressing 1 cup shelled hemp juice of 1 whole lemon 1/3 cup nutritional yeast 1/3… Read More Superfoods Caesar Salad with Roasted Carrots